Pumpkin Soup with toasted coconut and cinnamon

15oz can pumpkin
2 cups water
1/2 cup coconut milk
1 tablespoon honey
1/2 teaspoon of salt
1 tablespoon cinnamon
ground pepper
1/2 cup toasted coconut flakes

Cut the top off the pumpkin, scoop out the seeds and strings, peel the shell, and dice the flesh.
Heat 2 tbsp olive oil in a large saucepan, then gently cook chopped pumpkin for 3 mins. Add water and bring to a boil. Cover and boil the pumpkin for 15 minutes. Remove from the heat.
Place coconut milk, honey, cinnamon, ground paper and soft pumpkin into a blender and process starting with low speed, gradually increasing to high speed. Blend well until reach and creamy.

Now just mix pumpkin soup with toasted coconut flakes and stir until combine. Pour into bowls and serve.
Enjoy the autumn!

Pecan & rum loaf cake with goat cheese frosting

For the cake:

½ stick unsalted butter (50g), softened
2 tablespoons cream cheese, softened
½ cup brawn sugar (optional)
4 tablespoons honey
1 teaspoon vanilla extract
3 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 cup chopped pecans, toasted
2 tablespoons rum
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon

For the goat cheese frosting:

150 g soft goat cheese
1 cup whipped cream
2 tablespoons honey (optional)

Preheat your oven to 350 degrees F.
In a large bowl, whisk together flour, chopped pecans, baking powder, soda, cinnamon and salt. Set aside.
In a large mixing bowl of a stand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add honey and beat well again.
With the mixer on low speed, add the dry ingredients. Increase the speed to medium, add the rum, cream cheese, honey and vanilla extract and beat for 2 minutes.
Pour the batter into prepared pan.
Bake for 40 to 45 minutes. Cool the cake for 10 minutes in the pan. Place a cake plate over the top of the pan and carefully flip it upside down. Cool cake completely.

To make goat cheese frosting:
Beat goat cheese, honey and whipped cream at medium speed with an electric mixer just until combine (about 30 seconds).
Put the cream on top of the cake and serve. Make sure that cream is sweet enough for you.
~bon appétit~

Warm coconut nutmeg pudding

Ingredients:

1 can full fat coconut milk
3 tablespoons cornstarch
1/2 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
1 teaspoon raw honey
1 teaspoon Malibu rum


In medium saucepan over medium heat, combine coconut milk, sugar(optional), cornstarch and vanilla extract, stirring to dissolve cornstarch. Cook, stirring constantly, until smooth and thick, about 3-5 minutes.
Remove from heat and stir in the nutmeg, honey and Malibu rum.
This recipe made enough for two of the small dessert dishes. Serve warm and enjoy!